Sweet Bread, Spring Peas, Morel Mushrooms and Cinco Jotas HamL’Atelier de Robuchon
(for 1 person)
- 90 g sweetbread
- 50 g butter
- 30 g morel mushrooms
- 20 g vin jaune
- 10 g white wine
- 50 g fresh spring peas
- 5 g cream
- 3 g shallots
- 3 wild asparagus
- 1 slice of Cinco Jotas iberico ham
Cook the wild asparagus in salted water, then cool down immediately in ice water to keep the color. Repeat for the peas.
Combine 10 g of butter, 2/3 of the peas, and the white wine in a pan and reduce. Add the chicken stock and leave to cook slowly. Then, mix in a food processor until smooth.
Cook the sweet bread on an iron griddle ("teppanyaki") with butter until it has a crispy, golden crust. Cook the morel mushrooms with shallots in a pan and deglaze with vin jaune and cream.